tifosi77 wrote:Yeah, I forgot to warn you that the signage for Mission actually reads "Lung Shan".

Mrs Tif and I are planning a trip to SF this summer, and she mentioned a place that I had totally forgotten about when this discussion came up here. The Slanted Door, modern Vietnamese. Looks legit.

I definitely want to check some of those places out but I'm not sure if it will happen on our next San Fran layover. This past layover we ended up at a place called Fiddler's Green. It's a very authentic irish pub with a nice beer selection and DELICIOUS food. It's in the Millbrae area, check it out if you're there.

Looking for some recipe ideas that would fit the following template. I don't like cooking everyday, so I like to make one big batch of something during the weekend, and scoop out of it the rest of the week. So things like pasta, soups and stir fries would be the go to's for me.

Troy Loney wrote:Looking for some recipe ideas that would fit the following template. I don't like cooking everyday, so I like to make one big batch of something during the weekend, and scoop out of it the rest of the week. So things like pasta, soups and stir fries would be the go to's for me.

Here is one of my favorites and go to recipes. It's classy enough for company and yummy enough that you can eat it everyday. It's a little rich so it doesn't need much with it, maybe just a salad.

Preheat oven to 375. Combine the first eight ingredients in a large saucepan. Cook over medium heat until hot and bubbly. Pour into an ungreased 12 x 8 baking dish. Unroll the crescent roll dough into two long rectangles. Place over the hot chicken mixture. Sprinkle with almonds and cheese, melt the butter and pour on top. Bake for 20-25 minutes until golden brown. Serves 4-6.

Troy Loney wrote:Looking for some recipe ideas that would fit the following template. I don't like cooking everyday, so I like to make one big batch of something during the weekend, and scoop out of it the rest of the week. So things like pasta, soups and stir fries would be the go to's for me.

You are tailor made for sous vide cooking. Start up costs are..... not insubstantial...... but the convenience is hard to beat. You can cook several complete (and different) meals on Saturday and Sunday, freeze them, and then reheat as needed throughout the week.

I'm thinking of switching companies, and if I do I'll take my PTO cash out and buy all the SV equipment (immersion circulators, tubs, chamber sealer) and set up a mini kitchen in the garage.

Troy Loney wrote:Looking for some recipe ideas that would fit the following template. I don't like cooking everyday, so I like to make one big batch of something during the weekend, and scoop out of it the rest of the week. So things like pasta, soups and stir fries would be the go to's for me.

You are tailor made for sous vide cooking. Start up costs are..... not insubstantial...... but the convenience is hard to beat. You can cook several complete (and different) meals on Saturday and Sunday, freeze them, and then reheat as needed throughout the week.

I'm thinking of switching companies, and if I do I'll take my PTO cash out and buy all the SV equipment (immersion circulators, tubs, chamber sealer) and set up a mini kitchen in the garage.

Dry rubbed ribeye cooked in a Playmate cooler, potatoes cooked in a stove top water bath, mushrooms. Everything finished on a scorching hot grill, and finished with a hit of Skipstone extra virgin olive oil.

Went to Whole Foods for lunch and - mercy - they had ramps! Never cooked with them before, but I was so excited to see them I bought a full pound of the suckers. They're highly perishable, so I'm probably going to make things like a compound butter and/or pickles to extend their viability.

tifosi77 wrote:Went to Whole Foods for lunch and - mercy - they had ramps! Never cooked with them before, but I was so excited to see them I bought a full pound of the suckers. They're highly perishable, so I'm probably going to make things like a compound butter and/or pickles to extend their viability.

Super stoked...... ramps!

if wild leeks taste anything like regular leeks, I don't want anything to do with them